Seasoned in the South: Recipes From Crook's Corner and From Home

Published By: Algonquin Books

Book Category: Non-Fiction, Cooking

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Reviewed by Andrea Sisco

For those who don't know, Crook's Corner is a well-known eatery in Chapel Hill, North Carolina. It has received much national attention and praise for the fabulous food and its chef of more than ten years, Bill Smith.

If you've read my cookbook reviews you know that cooking is not one of my talents or interests. Consequently I enjoy cookbooks that are simple, use ingredients that everyone tends to have in their kitchen and make me look really, really good (like I actually know what I'm doing and I do it well.) Oh, and the food must taste wonderful when it's served.

Bill Smith's Seasoned in the South: Recipes From Crook's Corner And From Home is not only all that, it is truly country cooking for everyone! And the very best thing is that if you don't like to cook or just don't want to, you'll have a wonderful and mouth-watering time reading it like a novel. Smith has included bits and pieces of personal stories about himself, friends, family members and even former President Jimmy Carter. This cookbook is lip-smacking scrumptious and you'll be saying, "Ah, that's how it's done!"

My favorite recipes: Baked Winter Squash Soup (I can't wait for autumn!,),it makes me think of crisp fall days with leaves gently falling from the trees. Pork Roast with Sauerkraut; I have everything but the pork roast in my kitchen and it reminds me of Saturday night supper. Ah memories! Now meat loaf is one of my specialties. But Smith's meat loaf with mushroom gravy is a winner! Sorry Mr. Smith, I still like mine better, but this one is fantastic! My Mashed Potatoes are grand and I can picture my grandmother at the sink chatting and mashing them by hand. The Quick Jambalaya is easy and mighty tasty. The pineapple upside-down cake is a must make and the Persimmon Pudding From Crook's Corner sounds scrumptious. I haven't made this one yet, but I will! Thank you, Bill Smith, Armchair Interviews says your cookbook is a keeper, and I will continue to use it.

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